Vegetable quiche
easy
75 mins
75 mins
Ingredients
- 250 g Rye flour
- 7-10 Tbsp (Type 1150)
- 7-10 Tbsp Salt
- 1/2 cube (20 g) Yeast
- 2-3 TABLESPOONS Oil
- 1 (200 g) Stalk leek (leek)
- 5 medium-sized tomatoes
- 250 g Courgette
- 250 g Broccoli
- 1/4 l Milk
- 4 Eggs
- 3 TABLESPOONS grated Emmental cheese
- 7-10 Tbsp Pepper
- 7-10 Tbsp Fat and flour
- 7-10 Tbsp parchment paper
Directions
- 1
Put flour and 1/2 teaspoon of salt in a mixing bowl. Mix the yeast in 1/4 litre lukewarm water. Stir the yeast water and oil into the flour with the dough hooks of the hand mixer. Knead to a smooth dough with your hands. Cover and leave to rise in a warm place for about 30 minutes. In the meantime, clean, wash and cut the leek into rings for the filling.
- 2
Blanch in boiling salted water for 2 minutes. Drain well. Wash and clean the tomatoes and zucchini. Cut tomatoes into slices, cut zucchini into slices. Clean and wash the broccoli and cut into small florets. Knead the dough again and roll out to a circle (30 cm Ø). Put it into a greased, flour-dusted form (approx. 28 cm Ø). Press the edge of the dough. Pour prepared ingredients onto the dough. Whisk milk, eggs and cheese, season with salt and pepper and pour over the vegetables. Cook in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 30 minutes.
- 3
Knead the dough again and roll out to a circle (30 cm Ø). Put it into a greased, flour-dusted form (approx. 28 cm Ø). Press the edge of the dough. Pour prepared ingredients onto the dough. Whisk milk, eggs and cheese, season with salt and pepper and pour over the vegetables. Cook in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 30 minutes. If necessary, cover with parchment paper after 2/3 of the baking time. Results in 8 pieces
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